Hello guys, today I will be sharing with you a very moist and tasty recipe of low-carb blueberry muffins. The net carb of each serving is less than 5 grams but still, strictly speaking, I can’t call it Keto friendly since I used unsweetened applesauce in my recipe, an ingredient some people categorized as dirty or lazy keto. But for me I think it is okay. If you are on the clean keto team, you can probably swap the applesauce with melted butter or pumpkin puree but I can’t really tell you how it’d turn out since this recipe is only tested as written. I do believe that applesauce is one of the key reasons that this muffins are so moist and nice. Anyways, if you think applesauce is okay and would plan ahead for those 5 grams and fit this muffins into your diet, then you can give it a go. It is definitely a low-carb blueberry muffins though. The original recipe I made reference to is a traditional blueberry muffins, and I use ingredients that are keto friendly instead and made a few adjustments.

There are a few tips for you before you jump right in to preparing these yummy fellows.

1. Prepare two bowls, one for wet ingredients and the other for the dry ingredients.
2. Whenever I say mix well, do stir gently and do not over beat the batter.
3. Use eggs at room temperature.
4. Measure everything as precisely as you can.
5. Use a silicone muffin pan or spray your muffin pan with coconut oil otherwise they stuck to the pan.
6. If the blueberries are not pre-washed, make sure you dry them properly after you wash them.
7. Sweeteners I used in this recipe are Erythritol and Stevia drops, this combination can hide the almost metallic aftertaste from Erythritol. If you want to use other sweeteners, you can use a sweetener converting chart online.
8. I used 125 grams of blueberries since that’s the amount of one package in Ireland, you can use less to cut even more carbs but I’d suggest that you use at least 100 grams so the muffins would be moist and pretty.
9. When I see the muffins in the oven are already golden brown but not fully baked in the center, I place a layer of tinfoil on top of the muffins to avoid burnt muffins.

1. Preheat the oven at 175°C and prep your muffin pan.
2. Put all the dry ingredients in one bowl and mix well.
3. Put all the wet ingredients in one bowl and use a electric hand mixer to beat them together. Make sure it is blended evenly.
4. Stir in all the dry ingredients into the batter and mix well.
5. Gently fold in the blueberries.
6. Let the batter sit for about 10 minutes while you take a tiny break.
7. Divide the batter into 12 muffins and bake until they turn golden brown. Use the toothpick method to check if the center is done. The baking time is about 24 to 28 minutes.
8. Let the muffins cool down completely before you take them out.
9. Enjoy!

Almond flour ain’t cheap and keto baking is always much more expensive than traditional backing so it was such a relief for me that this blueberry muffins turned out tasty and moist without wired aftertaste which is sometimes an issue for me when it comes to keto baking. I’ve never tried monkfruit sweeteners though many people say it is really good it is just a bit too expensive for me. So for now I’ll just stick with Erythritol and Stevia drops. I’m sure this blueberry muffins go well with a scoop of keto vanilla ice cream or some cream cheese! Give it a go and let me know how it goes.

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